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Here we sell OrganicExtra Virgin Olive OilHere we sell the best OrganicExtra Virgin Olive OilHere we sell the best OrganicExtra Virgin Olive Oil of GreeceHere we sell the best Organic Extra Virgin Olive Oil of Greece, produced by first cold extraction.

The Olive Oil

Your food is your medicine.
Olive oil is the oil from the fruit of the olive tree. It is a key part
of the diet of Mediterranean people and is absolutely healthy.Let us not forget that Christ blessed three things : the wheat, the wine and olive oil.General

In Greece the olive prosper-grown
much since ancient times, it is a staple food of the Greeks, it is known
this from Greek mythology, where is not myth but reality. Great privilege for Greece is that it matches the olive in the climate of Greece perfectly. The Greeks averagely consume around 30 lt of olive oil a year per person.Olive
oil is produced by crushing the fruit and then pressing the pulp and
separating the olive oil from the water and other suspended particulates
which come from the flesh of the olive, and is created at olive
presses.Therefore we have the natural consequence of residues that appear when the olive oil settles.Collecting olives is a particularly laborious process. Olives
can be collected in various ways: (I cite the ways against row of
healthfulness of the olive oil produced, with the healthiest method
first, and the least healthy last) by hand, using vibrators, using rakes
of olives, by beating the trees, using machinery with rotating heads
with short plastic strips, and lastly a mixture of all these methods.The first three methods are almost equivalent in terms of the quality of olive oil produced. More specifically, I would say that the olive fruit must not be hit or damaged.The
quality of the olive oil depends and on other factors such as, the time
that elapses between harvesting and of the pressing the olives in the
presses, ensuring that the temperature of the olives has not increased,
(because they need coolness since they increase their internal
temperature on their own) until they are taken to the olive press,
whether they are well ventilated, ensuring that they are not crushed
during the collection process, that they do not fall on the soil (of
course they are washed) or if had good crop of olive oil that year, he
had not illnesses, etc.The olds years
in certain regions or collection was made by run-nets and wait until
the fall alone, but this was very limited and mainly in the Ionian
Islands. Fortunately this is now almost disappeared because of poor
quality olive oil was.The
best olive oil comes from the olive mills with cold pressure, namely
the older olive mills, they had been fulfilling this goal (producing
olive oil with a strong olive green colour), but not they had washing
where they have existing olive mills, which continue to they use cold extraction.

The type of my olive is Koutsouroelia, derived from wild olive tree vaccinated and not nursery.